The BBC Good Food logo
Mushroom, walnut & tomato baked peppers

Mushroom, walnut & tomato baked peppers

A star rating of 4.8 out of 5.7 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Stuffed peppers are a vegetarian favourite - this version is packed with vegetables, fresh pesto, herbs and chilli

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal621
fat51g
saturates7g
carbs30g
sugars10g
fibre6g
protein11g
salt2.4g
Advertisement

Ingredients

  • 1 tbsp sunflower oil
  • 175g chestnut mushroom , diced
  • 1 garlic clove , crushed
  • 12 semi-dried tomato pieces in oil, drained well
  • 50g dried white breadcrumb
  • 25g walnut , roughly chopped
  • small bunch parsley , leaves finely chopped
  • 1 tsp dried chilli flakes
  • 4 tsp fresh pesto
  • 2 small red or yellow peppers

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7. Heat the oil in a large frying pan and stir-fry the mushrooms over a high heat for 5 mins. Season with a good grind of black pepper and remove from the heat. Stir in the garlic, tomato pieces, breadcrumbs, walnuts, chopped parsley, chilli flakes and pesto until thoroughly combined.

  • STEP 2

    Cut the peppers in half from top to bottom. Carefully remove the seeds and membrane. Place in a small foillined roasting tin and fill with the mushroom stuffing. Cover the surface of the stuffing with a small piece of foil. Bake for 35-40 mins until tender.

Recipe from Good Food magazine, June 2012

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content